What are the particular challenges/issues you both face in directing the kitchen as a team? What day-to-day responsibilities do you each have?
What is your management style like (assuming a "unified front") ,and how have your experiences working for other chefs influenced this style? Do you enjoy the management/business aspect of your jobs?
How do you find, retain, and motivate good kitchen staff? Do you bring them at all into your creative process? If yes, how so?
Thanks for taking the time to participate in a Q&A with us!
Directing the Kitchen
Started by
edemuth
, Jul 17 2002 02:28 PM
1 reply to this topic
#2
bluehill
-
- legacy participant
- 43 posts
Posted 02 August 2002 - 06:59 AM
Mike and I have known each other about 10 years. We have a similar level of training, French inspired, but from different chefs completely.
We're still figuring out the process of working together. Some dishes are shared imputs, others are inspired from talking to each other about what's available, still others are inspired by reaching for different things during the rush of preparing an extra course for a regular customer.
Because of this, or in spite of it, we're cautious about a ton of imput from other cooks. Too many opinions.
We're still figuring out the process of working together. Some dishes are shared imputs, others are inspired from talking to each other about what's available, still others are inspired by reaching for different things during the rush of preparing an extra course for a regular customer.
Because of this, or in spite of it, we're cautious about a ton of imput from other cooks. Too many opinions.
